Year twelve of ClubFR’s Drift Day events has begun. I’ve gone to about half of them and always had a good time.. It was great to see so many familiar faces and spend some time talking to friends from far away! DD51 was a bit odd for Me though. I was very lazy for the first half of the day and then managed to snap off almost three thousand pictures in about four hours. It wasn’t the best day photography-wise. I shot a lot with sunglasses, which always makes for bright pictures. My success rate was pretty low too, only 1 in 10 pictures was acceptable. I probably should have done some editing, a few of these got darkened/brightened, but this is pretty much how they were shot.
Below is a pair of short time lapses I shot before the track went hot and during the lunch break. Because I love shooting time lapses… After that, is the 300ish pictures that weren’t too blurry to post. :) May load slowly!
This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.
The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.
To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.